6 Best Vegan Pecan Pie Recipes For Your Kids

6 Best Vegan Pecan Pie Recipes For Your Kids

Pecans have an overtly sweet buttery flavour and a delicately floral, forest-like aroma. The nut's exterior has a slight bitterness, while the interior is sweet, buttery, and almost fatty. The nut can break apart, almost like a cookie.

The nut has a generally sweet flavour similar to cookies or candy. The nut's rich oils release as you bite it, giving it a firm yet delicate, pleasant crunch. Let's try some delicious vegan pecan pie recipes.

What Are Pecans?

An indigenous North American hickory tree species produces pecans as its nut. Georgia, Texas, and New Mexico produce most of the nation's pecan crops.

The United States is second to Mexico in terms of pecan production worldwide. Indigenous peoples in North America relied heavily on wild pecans as a food source, and pecans have grown commercially since the 1880s.

Pecans are edible, fresh and roasted, and they can be used in various dishes, especially desserts, and have a sweet, nutty, buttery flavour.

One of the most traditional sweet-savoury combinations in the culinary world is pecan pie, an American classic.

Best Vegan Pecan Pie Recipes For Your Kids

1. Vegan Almost-Raw Coconut-Pecan Pie Bars

A frozen version of the classic pecan pie, these vegan almost-raw coconut-pecan pie bars are delectable and straightforward to create. Both processed sugar and gluten are absent.

When cashews and dates form the filling, the result is smooth and sweet, but not unduly so. Use pecans and salt to make the topping, which adds crunch and intensifies the flavour—a must-try.

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 10

Ingredients For The Coconut-Pecan Crust

• Raw pecans: 1½ cups
• Unsweetened shredded coconut: 1 cup
• Pink Himalayan salt: 1 pinch or to taste
• Unrefined coconut oil: 1 tablespoon, melted (but not hot)
• Pure maple syrup: 1-2 tablespoon

Ingredients For The Creamy Date Filling

• Raw cashew pieces: ½ cup, soaked 4+ hours or overnight, drained and rinsed
• Medjool dates: 14-16 pitted and soaked in hot water for 30 minutes and drained
• Unsweetened almond milk: ½ cup, room temperature
• Maple syrup: ½ teaspoon
• Pink Himalayan salt: 1 heavy pinch
• Unrefined coconut oil: ¼ cup, melted (but not hot)

Ingredients For The Topping

• Raw pecans: 1½ cups, divided
• Unsweetened coconut flakes or shredded coconut
• Pink Himalayan salt

Method For The Crust

• Mix the pecans, coconut shreds, and sea salt into a fine meal in a food processor with the S blade. Slowly drop the coconut oil and 1 tablespoon of the maple syrup into the processor while it is running, and then blend for 15-20 seconds, just until incorporated.
• If the mixture doesn't hold together after pressing it between your fingers, add a tablespoon of maple syrup and mix until well combined.
• Put the mixture in a square 8-inch pan (or two smaller pans) and press down firmly. Set aside.

Method For The Filling

1. Blend the cashews, dates, almond milk, maple syrup, and sea salt on high speed in a powerful blender for 1-2 minutes to get a smooth, creamy texture.
2. Slowly sprinkle in the coconut oil while the speed is low, then raise it to high and combine for 30-45 seconds (using the tamper as needed).
3. When you're done blending, the filling will probably be filled with air bubbles; pulse the mixture 20 to 30 times to eliminate most.
4. Before putting the bars together, finely chop ¼ cup of the pecans and add them to the crust. Knock the pan on the counter several times after covering it with the creamy date filling to eliminate air bubbles.
5. Add the remaining pecans, coconut (shredded or flaked), and sea salt.
6. Before serving, place the vegan almost-raw coconut-pecan pie bars in the freezer to chill for at least eight hours. Use a sharp knife to cut through the bar when ready to serve them.

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2. Vegan No-Bake Sweet Potato Chocolate Mousse Pecan Pie

This vegan no-bake sweet potato chocolate mousse pecan pie is a holiday dessert masterpiece. It will be the first item to go from the dessert table.

A rich, creamy chocolate mousse filling made from sweet potato and naturally sweetened with dates is encased in a chocolatey shell composed of pecans and gooey dates.

This pie is the reason for even greater celebration because it tastes good and contains nutritional elements.

Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1¼ hours | Servings: 9

Ingredients For The Crust

• Raw pecans: 1½ cups
• Soft Medjool dates: 1½ cups, pitted
• Melted coconut oil: 2 tablespoons
• Cacao powder: 1½ tablespoons
• Vanilla extract: 1½ tablespoons (alcohol-free)
• Sea salt: ⅓ teaspoon

Ingredients For The Mousse

• Sweet potato: 1 cup, cooked
• Cacao powder: 3 tablespoons
• Vanilla extract: 1½ teaspoons (alcohol-free)
• Soft Medjool dates: 12, pitted
• Almond milk: ½ cup plus 4½ tablespoons
• Coconut oil:  1½ teaspoons (optional)
• Sea salt: 1 pinch or to taste (optional)
• Liquid stevia drops to taste (optional)

Ingredients For The Garnish

• Pecan halves, as needed
• Apricot jam: ¼ cup
• Filtered water: 1 tablespoon

Method To Make The Crust

1. Put the nuts, dates, and sea salt in a food processor and pulse-chop the ingredients until they are finely chopped as you like. Instead of a hefty crust, you want one that is finer. Spoon out a tiny quantity of the ingredients to test the crust, then roll it in your hands.
2. Your crust will be great if the components hold together. If it doesn't seem to be holding together, attempt to mash the mixture with your hands until it does.
3. Spread the crust mixture evenly in a removable-bottomed 8- or 9-inch tart pan. Press firmly, ensuring the base is generally even throughout and the edges tightly packed—25 minutes or so of freezing. In the interim, prepare the mousse.

Method To Make The Chocolate Mousse

1. Make the sweet potato edible. 50 minutes of baking at 450°F with a half turn, or 15-20 minutes of stovetop steaming (add about a cup of filtered water in a pot).
2. Use a high-speed blender to combine almond milk, coconut oil, sweet potatoes, dates, and vanilla extract.
3. Mix until emulsified. Give it a taste and add liquid stevia if it needs additional sweetness.
4. Add 1½ teaspoons more cacao powder, a half-date, or more stevia until the pudding tastes perfect. This will also make it look more chocolatey.

Method To Make The Garnish

1. Heat the apricot jam in a small pot with a bit of water to make it easier to spread as a glaze.

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Method To Assemble

1. Remove the crust from the freezer, spoon the mousse into the crust, and smooth it out level and evenly with an offset spatula.
2. Arrange the pecans on top in any design you like, then apply the apricot glaze to the nuts.
3. Up until serving time, let the food cool in the fridge. Before cutting, pop the tart pan's exterior half off. The flavour of this pie is better cold.

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3. Vegan Chocolate Pecan Pie Bars With Date Caramel

These vegan chocolate pecan pie bars with caramel are a vegan dessert that is the ideal sweet treat for any season!

They're delicious and great fun to make! These bars of chocolate and pecan pie are the yummiest thing ever.

They almost remind me of toffee! A crunchy maple crust, a chewy date caramel middle, sweet, gooey chocolate and pecan topping. It's a blissful vegan dessert bar.

They are not just gluten-free and vegan but also paleo! With these chocolate pecan pie bars, you can have your cake and eat it.

Prep time: 15 minutes | Cook time: 55 minutes | Total time: 70 minutes | Servings: 16

Ingredients For The Pecan Topping

• Pecans: ½ cup, roughly chopped
• Flax meal: 1 tablespoon
• Warm water: 2½ tablespoons
• Coconut sugar, packed: ¼ cup
• Maple syrup: 1½ tablespoons
• Coconut oil: 2½ teaspoons
• Sea salt: ⅛ teaspoon
• Vegan chocolate chips: ¼ cup

Ingredients For The Crust

• Coconut oil, at room temperature: ⅓ cup
• Maple syrup: 3 tablespoons
• Coconut flour: ¾ cup (~66g), sifted
• Unsweetened cocoa powder: 2 tablespoons
• Sea salt: 1 pinch or to taste

Ingredients For The Caramel

• Medjool dates: 2 cups lightly packed, cut into halves
• Coconut oil: 1 tablespoon, melted
• Hot unsweetened vanilla almond milk: 1 tablespoon

Method

1. An 8×8-inch baking sheet should be lined with parchment paper on the bottom and the sides, providing an overhang for a handle once the bars are done baking. Preheat the oven to 375°F.
2. Spread the pecans from the topping on a small baking sheet and toast them for 5 to 10 minutes or until they are lightly toasted and fragrant. They burn quickly, so keep a close eye on them. After being cooked, chop the pecans and lower the oven's heat to 350°F.
3. Mix the flax meal and warm water in a small bowl. Put the container in the fridge to gel.
4. Using an electric hand mixer, blend the maple syrup and coconut oil in a big bowl until everything is smooth and well combined. Once the dough has formed, add the salt, coconut flour, and cocoa powder.
5. Distribute the dough evenly to the bottom of the baking pan and bake until the edges get brown and the crust has set (~ 9 minutes).
6. When you remove it from the oven, the crust might have risen and is a little cracked.
7. Pack the pecan pie dough with a small spoon or a spatula so it becomes flat and crack-free. After you remove it from the oven, let it cool for 5 minutes.
8. Place the chopped dates in a medium, microwave-safe bowl and heat in the microwave for one to one and a half minutes and 30 seconds while the crust cools.
9. Use the “chop” option on a small food processor to add the hot dates and pulse until they are finely chopped.
10. Then, switch to the “purée” setting and continue until the dates are creamy and starting to ball up.
11. Heat the almond milk in the microwave for about 30 seconds.
12. Add the coconut oil and hot almond milk once the dates are broken down, sticky, and smooth. Pulse the mixture a bit longer, scraping the sides as needed after the crust has room temperature, and evenly spread the date caramel on top while carefully not damaging the crust.
13. Then, in a small saucepan over medium heat, add the salt (for the topping), coconut sugar, maple syrup, and coconut oil, and bring to a boil. Boil while stirring continuously for 30 seconds, then turn off the heat. Give the mixture three minutes to rest at room temperature.
14. When ready, thoroughly combine the prepared flax egg with it. The chopped pecans should be thoroughly coated with the sugar mixture before being added last.
15. Pour the topping over the caramel and spread it out with a spoon to ensure it is completely covered with the sugar-pecan mixture. Add some chocolate chips as a garnish.
16. Bake for about 18 minutes, or until the top rises slightly and the edges are golden brown. Wait an hour for the room to cool.
17. Cover the bars and place them in the fridge for at least four hours or overnight.
18. Cut into bars, then serve.

4. Vegan Paleo Pecan Pie

Nobody would believe this pecan pie is raw and paleo because it is so creamy, sweet, and rich.

The main ingredients in the crust are pecans, walnuts, and dried mulberries, while the cashew filling is flavoured with coconut cream and dates for sweetness.

Add lots of good-for-you nuts and a thick drizzle of maple syrup on the pie's top!

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 12

Ingredients For The Crust

• Pecans: ½ cup
• Walnuts: ¼ cup
• Dried mulberries: ½ cup
• Almond flour: 3 tablespoons
• Coconut oil: 1 tablespoon
• Sea salt: 1 pinch or to taste

Ingredients For The Filling

• Soaked cashews: ¼ cup
• Pitted Medjool dates: ¼ cup
• Coconut oil: 4 tablespoons
• Thick coconut cream: 5 tablespoons
• Lucuma powder: 1 teaspoon
• Maca powder: 1 teaspoon
• Lecithin: ¼ teaspoon
• Sea salt: 1 generous pinch
• Vanilla bean powder: ¼ teaspoon
• Maple syrup: 1 tablespoon plus extra for topping

Method

1. The crust can be made by simply blending the ingredients in a food processor and pressing the mixture into a baking pan. To set, place in the refrigerator.
2. Start blending the cashews after they have been soaked to form the filling. Add the remaining ingredients and blend until very smooth and creamy.
3. Place in the refrigerator to set after pouring over the crust.
4. If you want the pie set up more quickly, you may freeze it. Leave in for a minimum of two hours.
5. Once it has set, put lots of pecans and pure maple syrup on top of the pie.

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5. Easy Vegan Date Caramel Pecan Pie

This easy vegan date caramel pecan pie has an uncomplicated oat and pecan crust; the filling is rich in date caramel.

To complete this nutritious, refined, sugar-free dessert, top it with a sprinkling of sea salt, a dollop of coconut whipped cream, and some strategically positioned pecans.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 8

Ingredients For The Crust

• Rolled oats: 2 cups
• Pecans: 1 cup
• Canned low-fat coconut milk: ¼ cup plus 2 tablespoons
• Vanilla: 1 teaspoon
• Sea salt: ¼ teaspoon

Ingredients For The Filling

• Medjool dates: 2 cups
• Canned low-fat coconut milk: 1 cup

Ingredients For The Topping

• Coconut whipped cream
• Sea salt: 1 sprinkle or to taste
• Pecans

Method To Make The Crust

1. Preheat your oven to 350°F.
2. Pie dishes can either have their bottoms lightly greased or lined with parchment paper.
3. In a food processor, combine the pecans and oats. Take around 30 seconds.
4. Add ¼ cup of coconut milk and vanilla. After processing, the dough should remain cohesive.
5. Add 1-2 tablespoons of coconut milk if it's too dry.
6. The pie dish's bottom and sides should be dough-pressed after 10 minutes of baking.

Method To Make The Date Caramel

1. Add dates and coconut milk to the same food processor. Blend for 1-2 minutes or until smooth.
2. On the crust, distribute the caramel evenly. Chill in the fridge for one to two hours for more excellent pie stability when cut.
3. Top the dish with nuts, coconut whipped cream, and sea salt if preferred.

6. Raw Vegan Chia Caramel Pecan Pie

Butter tarts were the original form of this pie. I thought of a traditional Canadian Christmas dish, butter tarts, as I tried to ratify all the holiday culinary favourites.

This raw vegan chia caramel pecan pie isn't the healthiest food you can eat, as you could have guessed from the name. They are made of white flour, sugar, butter, raisins, and additional butter and sugar.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 8

Ingredients For The Crust

• Pecan nuts: 2 cups
• Dates or prunes: 1 cup
• Salt: ½ teaspoon

Ingredients For The Filling

• Raisins: 1 cup
• Dates: ½ cup
• Melted coconut oil: ¼ cup
• Chia seeds mixed: 6 tablespoons
• Water: 12 tablespoons
• Vanilla: ½ teaspoon
• Cinnamon: ½ teaspoon
• More water, if needed
• More raisins: ½ cup

Ingredients For The Chocolate Sauce

• Cacao: 1 tablespoon
• Nut butter or melted coconut oil: 1 tablespoon
• Agave nectar or maple syrup: 1 tablespoon
• Cinnamon: ½ teaspoon

Method To Make The Crust

1. To make nuts into crumbs, pulse them in your food processor.
2. Process till it comes together after adding dates and salt.
3. Place it into the tart plate's base in the refrigerator.

Method To Make The Filling

1. Except for the final ½ cup of raisins, blend all ingredients until smooth. With chia seeds added, it will taste like a divine being has entered your tongue.
2. Pour the ½ cup of raisins into your crust after manually incorporating them. Once chilled and hardened, you can garnish pecans, pumpkin seeds, and chocolate sauce.

Method To Make The Chocolate Sauce

1. Combine all ingredients, blend well, and drizzle it onto your caramel pecan pie.

Conclusion

Tree nuts, known as pecans, are high in fiber, copper, thiamine, zinc, and other essential elements.

Numerous possible health advantages have been linked to them, including better blood sugar regulation, heart health, and cognitive performance.

They are acceptable in moderation as part of a healthy diet and can be used in various recipes.

I trust you enjoyed this article about the 6 Best Vegan Pecan Pie Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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